Cranberry Lemon Punch recipe

1 1/2 quart water
1 cup sugar
1 cup strong tea
6 oz can of frozen lemonade concentrate
1 quart cranberry juice
2 cups apple juice
1 cup orange juice

Heat water and sugar to boiling, stirring constantly, until sugar is dissolved; cool. Prepare tea, using 2 teaspoons loose tea or 2 tea bags and 1 cup boiling water; cool. Refrigerate all ingredients. Just before serving, mix in large punch bowl. To make ice ring,arrange thin citrus slices and cranberries in 6 cup ring mold. Pour water into mold to partially cover fruit. Freeze. When frozen,add water to fill mold 3/4 full. Freeze. Unmold and float fruit side up in punch bowl. Makes about 30 servings, 1/2 cup each.

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